To make the sauce, fry onion, garlic and mushrooms til soft. add passata (see notes, for instruction on how to make passata), and red wine, cook for 10 minutes or until wine reduces.
place spinach, cheeses, eggs, garlic, nutmeg, salt and pepper in a bowl, mix together. fill canneloni tubes or place on sheets and roll up.
put a little sauce on the bottom of a baking dish, place canneloni in a single layer side by side in the dish. pour over the remaining sauce, and a little cream if desired. top with mozzarella and parmesan. bake 200?C for 25-35 minutes.
To make passata I roast a whole heap of tomatoes cut into quarters with some oil, garlic and herbs. Then I pulsate once cooled with a hand held bamix. Can be frozen and used with bolognese, or with any pasta dish. Delicious! and worth the extra effort.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 171 (65%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 390.2mg||120 %|
|Sodium 350.6mg||12 %|
|Potassium 426.2mg||11 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.5g|
|Protein 18.4g||26 %|
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Calories per serving: 265
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